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The Irish Farmers' Market Cookbook
     

The Irish Farmers' Market Cookbook

by Clodagh McKenna
 

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Both a cookbook and a culinary tour of Ireland, celebrating the diversity and quality of local food and showing how the experience of shopping at farmers' markets can transform your everyday cooking.Over 100 recipes range from new takes on traditional Irish favourites to dishes with more Mediterranean flavours, always emphasising seasonality, local produce and fresh

Overview

Both a cookbook and a culinary tour of Ireland, celebrating the diversity and quality of local food and showing how the experience of shopping at farmers' markets can transform your everyday cooking.Over 100 recipes range from new takes on traditional Irish favourites to dishes with more Mediterranean flavours, always emphasising seasonality, local produce and fresh ingredients – the return to slow food.Includes a guide to the best farmers' markets in each region of Ireland, with profiles of some of the farmers and producers bringing their food sensations to market.As well as using ingredients available at the market, recipes also recreate some of the breads, cakes, chutneys available, like Gallic Kitchen’s organic steak pies and Giana Ferguson’s baked cheese with winter herbs – so even if you can't visit the markets you can still enjoy a taste of Ireland.Recipes for everyday cooking – Fried mackerel, Cork Beef Stew – as well as more unusual offerings that reflect the wider range of produce available at farmers' markets, such as Roast Pheasant with Apple and Sweet Geranium Stew.

Editorial Reviews

Publishers Weekly
U.K. television personality McKenna takes readers on a tour of the Emerald Isle's farmers markets in this attractive but predictable volume. Essays on responsible fishing and meat purchasing complement McKenna's vendor profiles, as do handsome, full-color slice-of-life photos. Though she offers 135 recipes for making the most out of ones local market, the simpler, more rustic dishes fare best: Beef and Rabbit Stew with Cider, Shepherds Pie, roast chicken, Curried Parsnip and Apple Soup and Baked Apples are sure to satisfy with a minimum of fuss. That said, some dishes are best left to the locals, like Ummera Smoked Chicken Paella, which relies on smoked chicken from a specific vendor, and Gubbeen cheese, a local specialty only available from an Irish cheese-making family. McKenna's reliance on weight rather than volume for most recipes will likely frustrate, but the book makes up with simple steps and ingredients, where possible. Few Yanks will be able to get their hands on the game required for Venison Terrine or Chocolate and Venison Stew, but those with a fondness for Irish flavors will enjoy reminiscing.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Product Details

ISBN-13:
9780007365067
Publisher:
HarperCollins Publishers
Publication date:
02/25/2010
Sold by:
HarperCollins Publishers
Format:
NOOK Book
Pages:
224
File size:
6 MB

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Meet the Author

Clodagh McKenna trained as a chef at Ballymaloe Cookery School and then worked in the kitchens at Ballymaloe House for 3 years. A talented food writer, she has columns in the Irish Examiner, The Mail on Sunday, and RSVP magazine, and contributes to numerous other publications. Clodagh has appeared on many Irish television programmes and is currently filming a new food series for RTE. She now lives in Italy and lectures at the University of Gastronomic Sciences in Colorno.

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